Deviled Egg Pasta Salad

4.86 from 7

Deviled Egg Pasta Salad

This Deviled Egg Pasta Salad recipe is perfect combination of tangy deviled eggs and macaroni salad. It's a quick and easy side dish for all of your backyard BBQs served alongside summer favorites like pulled pork and burgers!

Prep Time20

Cook Time10

Total Time30

Course: Side Dish

Cuisine: American

Keyword: deviled egg macaroni pasta salad, deviled egg macaroni salad, Macaroni Salad Recipe

Servings: people

Ingredients

For the Salad

8 ounces dry elbow macaroni pasta
6 large hard boiled eggs
2 ribs celery , diced small
1/3 cup red onion , finely diced
2 medium dill pickles , finely diced

For the Sauce

1 cup mayonnaise
2 tablespoons dill pickle juice
1 tablespoon apple cider vinegar
1 tablespoon dijon mustard
2 teaspoons granulated sugar (see note below)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/8 teaspoon paprika

For Garnish

paprika
diced scallion

Instructions

Bring a large pot of salted water to a boil; cook 8 ounces dry elbow macaroni al dente according to package directions. Drain and run under cold water. Set aside.
As the pasta is cooking, peel 6 hard boiled eggs and separate the whites and yolks. Chop up the egg whites and set aside. Transfer the egg yolks to a large bowl and mash with a fork (or for a smoother consistency, crush them with a wooden spoon into a powder.)
To the bowl, add 1 cup mayo, 2 tablespoons dill pickle juice, 1 tablespoon each apple cider vinegar and Dijon mustard, 2 teaspoons sugar, a 1/4 teaspoon each salt and pepper, and an 1/8 teaspoon each garlic powder and paprika. Whisk until combined and smooth.
Add in the cooked and cooled macaroni, chopped egg whites, 2 ribs diced celery, 1/3 cup finely diced red onion, and 2 medium finely diced dill pickles. Gently stir well until combined. Taste and adjust seasoning if necessary.
Just before serving, garnish with a scant dusting of paprika and a sprinkling of finely diced scallions.

Notes

Sugar. This is an optional ingredient, but highly recommended to balance the tang of other ingredients.

Make a few hours before serving. This salad is delicious right after preparing, but I do recommend making it a few hours in advance so the flavors have a chance to meld and make it even more flavorful. Give it a gentle stir before serving.

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